Rodgrod med flode (norwegian fruit jelly with cream)

Yield: 4 servings

Measure Ingredient
1 pint Red currants
1 pint Raspberries
2 cups Water
½ cup Sugar
1 tablespoon Cornstarch
2 tablespoons Water
1 teaspoon Vanilla extract

In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired.

4 servings

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